Mead Faults

Check process and ingredients for sources of infection. Check health/purity of yeast strain. Check for post-fermentation oxidation sources (acetobacter is aerobic). Check handling of fruit additions, since bacteria may be introduced on the fruit skins. Check sanitation of any ingredients added post-fermentation.

Lower fermentation temperature. Let mead age longer before consuming. Use less fermentables. Use a less attenuative yeast strain. Check yeast health. Use sufficient yeast nutrients. Check for possible infection, which could have caused more attenuation. Stabilize mead to prevent further fermentation.

Cloying Excessive sweetness unbalanced by acidity or tannin. Also known as “flabby” in the wine-tasting world. Overly sweet, syrupy flavor. Heavy body, tongue-coating mouthfeel. Lack of acidity or tannin in flavor. Sometimes accompanied with a raw honey flavor, but this isn’t required.

Encourage a fast, vigorous fermentation (use a healthy, active starter to reduce lag time; this is often due to bacterial contamination of must before yeast becomes established). Check sanitation. Check for aged, stale, or old ingredients.